These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

210 related articles for article (PubMed ID: 26139895)

  • 1. Safety and quality parameters of ready-to-cook minced pork meat products supplemented with Helianthus tuberosus L. tubers fermented by BLIS producing lactic acid bacteria.
    Stimbirys A; Bartkiene E; Siugzdaite J; Augeniene D; Vidmantiene D; Juodeikiene G; Maruska A; Stankevicius M; Cizeikiene D
    J Food Sci Technol; 2015 Jul; 52(7):4306-14. PubMed ID: 26139895
    [TBL] [Abstract][Full Text] [Related]  

  • 2. The Use of Tomato Powder Fermented with
    Bartkiene E; Juodeikiene G; Zadeike D; Viskelis P; Urbonaviciene D
    Food Technol Biotechnol; 2015 Jun; 53(2):163-170. PubMed ID: 27904345
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Evolution of free amino acids, biogenic amines and n-nitrosoamines throughout ageing in organic fermented beef.
    Wójciak KM; Solska E
    Acta Sci Pol Technol Aliment; 2016; 15(2):191-200. PubMed ID: 28071009
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Role of Starter Cultures on the Safety of Fermented Meat Products.
    Laranjo M; Potes ME; Elias M
    Front Microbiol; 2019; 10():853. PubMed ID: 31133993
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Lactic acid bacteria isolated from rye sourdoughs produce bacteriocin-like inhibitory substances active against Bacillus subtilis and fungi.
    Digaitiene A; Hansen ÅS; Juodeikiene G; Eidukonyte D; Josephsen J
    J Appl Microbiol; 2012 Apr; 112(4):732-42. PubMed ID: 22313683
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Prebiotic potential of Jerusalem artichoke (Helianthus tuberosus L.) in Wistar rats: effects of levels of supplementation on hindgut fermentation, intestinal morphology, blood metabolites and immune response.
    Samal L; Chaturvedi VB; Saikumar G; Somvanshi R; Pattanaik AK
    J Sci Food Agric; 2015 Jun; 95(8):1689-96. PubMed ID: 25123678
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Quality Improvement of Zhayu, a Fermented Fish Product in China: Effects of Inoculated Fermentation with Three Kinds of Lactic Acid Bacteria.
    An Y; Cai X; Cong L; Hu Y; Liu R; Xiong S; Hu X
    Foods; 2022 Sep; 11(18):. PubMed ID: 36140884
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Nutritional Supplementation of Yogurt with Jerusalem Artichoke Tubers: Organic Acid Profiles and Quality Parameters.
    Ndhlala AR; Kavaz Yüksel A; Yüksel M
    Plants (Basel); 2022 Nov; 11(22):. PubMed ID: 36432815
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Bacteriocinogenic LAB Strains for Fermented Meat Preservation: Perspectives, Challenges, and Limitations.
    Favaro L; Todorov SD
    Probiotics Antimicrob Proteins; 2017 Dec; 9(4):444-458. PubMed ID: 28921417
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Antagonistic Effects of Lactic Acid Bacteria Isolated from Ethiopian Traditional Fermented Foods and Beverages Against Foodborne Pathogens.
    Amenu D; Bacha K
    Probiotics Antimicrob Proteins; 2024 Feb; ():. PubMed ID: 38381263
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of Co-Inoculation with
    Pielech-Przybylska K; Balcerek M; Ciepielowski G; Pacholczyk-Sienicka B; Albrecht Ł; Dziekońska-Kubczak U; Bonikowski R; Patelski P
    Int J Mol Sci; 2019 Apr; 20(7):. PubMed ID: 30987119
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Influence of homopolysaccharide-producing lactic acid bacteria on the spreadability of raw fermented sausages (onion mettwurst).
    Hilbig J; Hildebrandt L; Herrmann K; Weiss J; Loeffler M
    J Food Sci; 2020 Feb; 85(2):289-297. PubMed ID: 31968403
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Influence of growth parameters on bacteriocin-like inhibitory substances (BLIS) production by lactic acid bacteria.
    Foudjing GGD; Sarmast E; Allahdad Z; Salmieri S; Lacroix M
    Lett Appl Microbiol; 2023 Jan; 76(1):. PubMed ID: 36688755
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Evaluation of antibacterial properties of lactic acid bacteria from traditionally and industrially produced fermented sausages from Germany.
    Bungenstock L; Abdulmawjood A; Reich F
    PLoS One; 2020; 15(3):e0230345. PubMed ID: 32160253
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of feeding Jerusalem artichoke (Helianthus tuberosus) root as prebiotic on nutrient utilization, fecal characteristics and serum metabolite profile of captive Indian leopard (Panthera pardus fusca) fed a meat-on-bone diet.
    Pradhan SK; Das A; Kullu SS; Saini M; Pattanaik AK; Dutta N; Sharma AK
    Zoo Biol; 2015; 34(2):153-62. PubMed ID: 25652645
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Potential of bacteriocin-producing lactic acid bacteria for safety improvements of traditional Thai fermented meat and human health.
    Swetwiwathana A; Visessanguan W
    Meat Sci; 2015 Nov; 109():101-5. PubMed ID: 26100576
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of high hydrostatic pressure challenge on biogenic amines, microbiota, and sensory profile in traditional poultry- and pork-based semidried fermented sausage.
    Borges AF; Cózar A; Patarata L; Gama LT; Alfaia CM; Fernandes MJ; Fernandes MH; Pérez HV; Fraqueza MJ
    J Food Sci; 2020 Apr; 85(4):1256-1264. PubMed ID: 32222052
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Application of hydrolases and probiotic Pediococcus acidilactici BaltBio01 strain for cereal by-products conversion to bioproduct for food/feed.
    Bartkiene E; Bartkevics V; Krungleviciute V; Juodeikiene G; Zadeike D; Baliukoniene V; Bakutis B; Zelvyte R; Santini A; Cizeikiene D
    Int J Food Sci Nutr; 2018 Mar; 69(2):165-175. PubMed ID: 28691595
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Identification of staphylococci and dominant lactic acid bacteria in spontaneously fermented Swiss meat products using PCR-RFLP.
    Marty E; Buchs J; Eugster-Meier E; Lacroix C; Meile L
    Food Microbiol; 2012 Apr; 29(2):157-66. PubMed ID: 22202869
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Research Update on the Impact of Lactic Acid Bacteria on the Substance Metabolism, Flavor, and Quality Characteristics of Fermented Meat Products.
    Wang Y; Han J; Wang D; Gao F; Zhang K; Tian J; Jin Y
    Foods; 2022 Jul; 11(14):. PubMed ID: 35885333
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.